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Published: Tuesday, 7/4/2006

Gorgonzola, Grape and Nut Crostini

4 ounces cream cheese at room temperature

1/4 cup mayonnaise

1 cup crumbled gorgonzola cheese

2 tablespoons finely chopped green onion

Salt and fresh-ground black pepper to taste

1 cup seedless red grapes, halved

1/2 cup toasted pine nuts

30 slices French-style baguette bread

Cook's note: To toast pine nuts, bake on cookie sheet in oven preheated to 350 degrees until lightly browned, about seven minutes.

Preheat broiler and adjust rack so that it is about 4 inches from heat source. Beat together cream cheese, mayonnaise, gorgonzola cheese, and green onions; season with salt and pepper. Fold in grapes and pine nuts. Spread a tablespoon of cheese mixture on each baguette slice. Broil until heated and lightly browned, about 3 minutes. Serve immediately.

Yield: 30 appetizers

Source: California Table Grape Commission

2 tablespoons unsalted butter

1 small leek, trimmed, washed, and diced

2 cups chicken broth

2 cups couscous

1/2 cup heavy whipping cream

4 ounces crumbled Gorgonzola cheese

Salt and freshly ground black pepper

Melt butter in a saucepan over medium heat. Add leek and cook 3 to 4 minutes until soft. Add broth and bring to a boil. Stir in couscous and cook at rolling boil for 1 minute, then cover and remove from heat. Allow to rest for 20 minutes, until liquid is all absorbed. Place the pan over low heat and stir in cream and cheese. Season with salt and pepper. Serve with grilled steak.

Yield: 4 servings

Source: The Marshall Field's Cookbook

4 cups shredded cabbage

4 ounces crumbled blue cheese

2 tablespoons fresh lemon juice

1/3 cup vegetable oil

1 tablespoon Dijon mustard

1 tablespoon sugar

1/4 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

Place shredded cabbage and blue cheese in large bowl. In a small bowl, combine lemon juice, vegetable oil, mustard, sugar, salt, and pepper. Whisk to blend. Pour over cabbage and toss well to coat. Serve immediately with burgers.

Yield: 4 servings

Source: Weeknight Grilling with the BBQ Queens

1 1/4 pounds lean ground beef

1 egg, lightly beaten

1/2 cup finely chopped fresh mushrooms

1 small red onion, finely chopped

1/4 cup Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

4 ounces blue cheese, crumbled (about 1/2 cup)

4 hamburger buns, toasted

Mix the ground beef, egg, mushrooms, onion, Worcestershire sauce, salt, and pepper in a medium bowl or pot until well combined. Form the mixture into 4 1-inch thick patties.

Grill the burgers over medium-high heat, about 4 minutes, until the bottom is browned. Flip the burgers, top each with one-quarter (about 1 ounce) of the cheese, and continue cooking, about 4 minutes more until the cheese is melted and burgers are cooked to desired doneness. Serve the burgers on toasted buns with desired garnishes.

Yield: 4 servings

Source: Campfire Cuisine



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